Mom's Black Eyed Peas Curry(Raungi). Vegan, glutenfree

Print Friendly and PDF

VeganMofo Post 17. Mom's recipe! In our north indian diet, we eat a bunch of different types of whole beans, peas and lentils cooked in simmered sauces of only onion or tomato or both, with different spice combinations and such and served with whole grain flat breads like Roti/chapati or with hot Basmati Rice, Indian pickles, salads and other condiments.
So that is where we get out protein! (answering the age old question by non vegans about where we get our protein!:))
There are some yummylicious curries already on the blog .. Red Kidney Beans Curry and multiple versions of Chickpea curry(Chana masala).
You can convert this black eyed pea curry into a hearty soup, by mashing it a bit and addition of some chopped celery and potato and serve hot with garlic bread! Have and amazing day since it is also my Birthday! I am thinking of having a giveaway on the blog, have not decided what yet.. keep an eye out..:)

  • 2 teaspoons oil
  • 1/2 medium onion chopped
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • pinch of asofetida(hing)
  • 3 medium tomatoes
  • 1 inch ginger chopped (can be substituted with ginger paste)
  • 4-5 cloves of garlic peeled and chopped (can be substituted with garlic paste)
  • 1/2 teaspoon red chili flakes or 1 green chili, to taste
  • 1 teaspoon lemon juice
  • 1 cup dry black eye peas soaked overnight.
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon raw sugar
  • 1 teaspoon Chana Masala powder blend or Garam masala (Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cinnamon powder, cloves powder, cardamom powder, black pepper and pinch of nutmeg)
  1. In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice. Blend into a paste and keep aside.
  2. In a pressure cooker, add oil and onions.
  3. Cook until onions are translucent. Add in the spices, asofetida, garam masala or chana masala blend and mix well.
  4. Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15-20 minutes)
  5. Add in the salt, sugar and 1.5 cups water depending on your preference for thick or thin curry. Add in drained black eyed peas.
  6. Pressure cook for 3-4 whistles. (or if you dont have a pressure cooker, then use canned or soak the black eyed peas for a whole day till they sprout and then cook covered until the peas are easily mashable).
  7. Let the pressure cooker release pressure by itself( 5 minutes). Adjust salt. Add more masala spice blend and chili flakes per taste. Mix well.
  8. Serve hot topped with lemon wedges, cilantro and Rotis or Naans(Indian flat breads) or Basmati Rice! Have a fun day!
  9. No Pressure cooker: Add 2 cups water, salt, soaked black eyed peas to the tomato mixture in a deep pan. Cover and cook on low-medium for about an hour. Stir once or twice in between. Mash some black eyed peas, adjust water if needed. Serve hot.


  1. delicious looking combination wonderfully done

  2. Gorgeous photos - even the serving dish is beautiful! When I was a kid I used to hate lobiya but now I love it. Happy birthday :)

  3. These looks so delicious. I am so curious with black eyed peas. I never know how it would taste cooking it the Indian way :)

    Kiran @

  4. I love black-eyed peas, I love curry and I adore my pressure cooker. This recipe is a keeper!

  5. Wooow........very delicious & adorable.....the pics are awesome.

  6. These look so delicious and healthy, really wished I was home at mum's eating food like these instead of the regular junk food.

  7. That looks pretty amazing! definitely will be trying that soon! thank you

  8. Thank you Torview!

    Thank you for the wishes Mihika!

    Thanks Kiran. you should try this curry, the black eyed peas taste really good in a tomatoey curry.

    Thank you JL!

  9. Thanks Jeni and Ali!

    Thanks Sarah! do let me know when u do try!

  10. What a gorgeous dish! Thank you for submitting to Wellness Weekend this week! :)

  11. hi, Glad that I came across your wonderful blog. I love your recipes + love your courage. you are a brave girl working for a good cause. Keep it up!

    this is my blog chk it out

  12. Yummmmmmmm! I love your serving ware also. It's so beautiful. I just look at your food and imagine sitting at your table with a fork... I think I'm getting so fat from reading all these veganmofo posts! Love! xox

  13. Ooooh I love lobia! YUMMY!!

    I always end up making sambar with it but next time I'll try your curry.

  14. Thank you Neha and Ricki!

    thank you for dropping by Ami! I love your creations too!

  15. Thank you Savannah.. If you are ever in Seattle.. I will definitely serve some goodies and u can just sit all ready with the fork!!:))

    Thanks Susmitha! try these for sure!

  16. I've never cooked black eyed peas before, but this looks fabulous! Happy {belated} birthday :-)

  17. I love the curry twist on Black Eyed Peas! Thank you for sharing this delicious recipe with the Hearth and Soul Hop.


All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.

Meet The Author

Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

Get the latest updates from Vegan Richa by Email!

Follow me on Facebook, Pinterest, Instagram, Twitter below